To bake tasty French bread with a domestic oven by simple operation.

The oven is obtained by installing pans in the lower and middle parts and a rack in the upper part in a baking chamber of the oven and arranging ceramic boards on the pans and rack, respectively. A punched metal plate is arranged on the ceramic board in the lower part and a non-porous metal plate is arranged on the ceramic board in the middle part. In this state, the interior of the baking chamber is pre-heated to heat the ceramic boards, punched metal plate and non-porous metal plate. Bread dough with cuts formed thereon after finish fermentation is then placed on the non-porous metal plate and the bread dough is baked in the baking chamber while sprinkling water over the punched metal plate and generating steam. Water spreads over the surface of the punched metal plate, penetrates into a plurality of holes of the punched metal plate and contacts the ceramic board to instantaneously generate a large amount of steam when sprinkling water on the punched metal plate. Thereby, the bread dough is wrapped in the steam.

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